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Chef Mireille
Works at The Schizo Chef
Attended Hunter College
Lives in Brooklyn, NY
2,767 followers|6,136,937 views
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Chef Mireille

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Breadfruit Run Down #Caribbeanfood

Trinis call it oil down and people from Dominica and Jamaica call it run down. I’m not sure what other Caribbean islanders call it. Basically, the main ingredient is simmered in coconut milk. Breadfruit is one of the most common and is usually made with…
Trinis call it oil down and people from Dominica and Jamaica call it run down. I’m not sure what other Caribbean islanders call it. Basically, the main ingredient is simmered in coconut milk. Breadfruit is one of the most common and is usually made with dried salted cod with pickled pig tails or smoked ham hocks. …
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Seroendeng Black Bean Salad #saladrecipes #glutenfree #indonesianfood

Seroendeng is a popular Indonesian condiment made from peanuts, coconut, shallots, lemongrass and other delicious flavors. Its added to all types of foods from salads to rice and noodles. I had some in my refrigerator that’s been hanging out there for a…
Seroendeng is a popular Indonesian condiment made from peanuts, coconut, shallots, lemongrass and other delicious flavors. Its added to all types of foods from salads to rice and noodles. I had some in my refrigerator that’s been hanging out there for a few months, so I decided to incorporate it into this black bean salad. …
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R PM
 
Never experienced Indonesian..yet
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Chef Mireille

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easy #glutenfree waffles
I think that my kids feared that gluten-free Belgian waffles would never be a part of their weekend routine. We have never owned a waffle maker until yesterday. I am not a fan of single-use appliances but my daughter convinced me that a waffle maker could make waffles for breakfast AND dessert so it is …
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Green Pea Paratha - Koraishutir Parota #paratha #bengalifood #indianfood #flatbreads #recipes

Paratha is one of the most common flatbreads eaten throughout India, however, this week I am focusing on Bengali cuisine. During the growing season, green peas are used abundantly in Bengali cuisine and often make their way into flatbreads like paratha’s…
Paratha is one of the most common flatbreads eaten throughout India, however, this week I am focusing on Bengali cuisine. During the growing season, green peas are used abundantly in Bengali cuisine and often make their way into flatbreads like paratha’s and kachori’s. While green pea paratha probably exists in other Indian states as well, …
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Khao Neow Dum Sung Khaya - Thai Black Rice Pudding Custard #desserts #thaifood #recipes #chefs #foodbloggers #ricepudding

It’s time for #FoodoftheWorld again and this month we are going to Thailand. Thailand has been on my mind a lot lately as I am FINALLY getting the opportunity to travel that part of the world next month. I am so excited to taste the difference between…
It’s time for #FoodoftheWorld again and this month we are going to Thailand. Thailand has been on my mind a lot lately as I am FINALLY getting the opportunity to travel that part of the world next month. I am so excited to taste the difference between Bangkok & Chiang Mai cuisine. Although I have …
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Phulkopir Razala - Bengali Cauliflower Yogurt Curry #bengalirecipe #indianfood #vegetarian #sidedish

Yesterday we talked of the dietary restrictions of Bengali widows. Today’s we are going to focus on some of the things that give Bengali cuisine its unique flavor profile. You will notice that both yesterday’s and today’s recipe uses poppy seeds. In…
Yesterday we talked of the dietary restrictions of Bengali widows. Today’s we are going to focus on some of the things that give Bengali cuisine its unique flavor profile. You will notice that both yesterday’s and today’s recipe uses poppy seeds. In addition to bay leaves, cinnamon and mustard oil, poppy seeds finds its way …
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Chef Mireille

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West Indian Split Pea Soup #souprecipes #caribbeanfood

Soup…you wouldn’t think people in the West Indies would drink a lot of soup, but we do. In fact, people in many in hot countries love soup. I have been watching a lot of Mark Wiens’ videos on YouTube. If you are a foodie who loves to travel, you must…
Soup…you wouldn’t think people in the West Indies would drink a lot of soup, but we do. In fact, people in many in hot countries love soup. I have been watching a lot of Mark Wiens’ videos on YouTube. If you are a foodie who loves to travel, you must check out his videos. Since …
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Vegetable Konjac Linguine #GlutenFree #Vegetarian

This past summer I worked as a demonstration chef for the US distributor of Tastes of Asia products at the annual Fancy Food Show. Among its many ready to eat products, Tastes of Asia also produces wok ready noodles. No need to boil. All you need to do is…
This past summer I worked as a demonstration chef for the US distributor of Tastes of Asia products at the annual Fancy Food Show. Among its many ready to eat products, Tastes of Asia also produces wok ready noodles. No need to boil. All you need to do is add the noodles to a wok …
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Healthy Breakfast Ideas #glutenfree #healthybreakfast #lowfatrecipes #diabeticfriendlyrecipes

For this week’s BM theme, I chose Healthy Recipes. While eating healthy food for lunch and dinner isn’t too difficult, American breakfasts are often calorie laden. We lean toward sweet foods like muffins and pancakes, sweetened with syrup. Even our…
For this week’s BM theme, I chose Healthy Recipes. While eating healthy food for lunch and dinner isn’t too difficult, American breakfasts are often calorie laden. We lean toward sweet foods like muffins and pancakes, sweetened with syrup. Even our oatmeal is sweetened with sugar and dried fruits. If they are not calorie laden, then …
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on a cold winter day, this looks like a fantastic treat doesn't it?
Spiked Hazelnut Hot Chocolate | Extra thick hot chocolate gets spiked with hazelnut liqueur for a drink to lift your spirits on a cold winter day.
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Ancient Grains Carrot Bread for #BreadBakers #wholegrain #einkorn #quickbread #ancientgrains

It’s time for #BreadBakers and this month’s theme in ancient grains. While I often use flours made from ancient grains like quinoa and millet and most recently, Einkorn, I usually do a combination with modern grains. Since most ancient grains have very…
While I often use flours made from ancient grains like quinoa and millet and most recently, Einkorn, I usually do a combination with modern grains.
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Aloo Posto - Bengali Potato Poppy Seed Curry #curry #indianfood #bengalirecipes #southindianfood #vegetarian #sidedishrecipes

This week’s BM theme is to pick a regional state of India and cook a few dishes from that cuisine. I already have cooked many Bengali dishes when I made this thali here and in other posts. The state of West Bengal is unique when compared to other South…
This week’s BM theme is to pick a regional state of India and cook a few dishes from that cuisine. I already have cooked many Bengali dishes when I made this thali here and in other posts. The state of West Bengal is unique when compared to other South Indian states as there are very few Bengali …
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People
In her circles
535 people
Have her in circles
2,767 people
The Traveling Culinarist's profile photo
Lakshman Gunawardana's profile photo
Charles Washington's profile photo
neena raj's profile photo
Mecky Quidol's profile photo
Jim Parish's profile photo
Eric Green's profile photo
Marisa Stern's profile photo
Marianne Howell Wright's profile photo
Work
Occupation
Personal Chef, Chef Instructor, Recipe Developer, Food & Travel Journalist, Catering, Menu Consultant
Skills
Cooking, Writing, Catering, Chef Instructor, Cooking Classes
Employment
  • The Schizo Chef
    Personal Chef/Caterer/Chef Instructor, 2004 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Brooklyn, NY
Contact Information
Work
Phone
1-347-419-3206
Email
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Story
Tagline
Lover of International Food
Introduction
Freelance personal chef/caterer/chef instructor/recipe developer and food blogger at http://www.theschizochef.com
Bragging rights
especially skilled in Indian and Caribbean cuisine but I pretty much cook any cuisine!
Education
  • Hunter College
    Media Communications/Theater, 1995
  • AiNYC
    Culinary Arts/Restaurant Management, 2002 - 2004
Basic Information
Gender
Female
He has a great demeanor puts you at ease and makes your comfortable with the camera. Reasonable rates and excellent customer service. Quick turnaround on re-touched photos.
Public - a year ago
reviewed a year ago
This is the best supermarket in the NYC for Latin American food products - every type of Peruvian pepper paste you can imagine. A large variety of cremas and cheeses from all over Latin America including Ecuadorian Cayembe, my fave. Dried blue corn for making Peruvian Chica Morado or Mazamorra, plantain flour, plantain leaves, lucuma, blue corn tortillas. large selection of dried and fresh chiles and a great produce section. Gallina - hard fowl and the list goes on. Any ingredient you need for Latin cooking can be found here
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Public - a year ago
reviewed a year ago
the phone number is not in service. they may no longer be in business
Public - 2 years ago
reviewed 2 years ago
4 reviews
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This restaurant is the kind of place you want to come back to again and again. With a small bar and only about 28 seats, it has a neighborhood feel to it. If I lived in the area, it's definitely a place I would stop by on my way home from work for a quick beer and pleasant conversation with locals. The food is amazing. Portion size is perfect. Ample, but not oversized like many American eating establishments. Traditional Columbian food - the shrimp ceviche is definitely a must and they have a wide selection of South and Central American beers - Tona, a Nicaraguan lager was so refreshing on a hot summer day. It's bright and crisp, with no bitterness at all. Of course, being a Columbian restaurant, they also have lots of coffee based drinks and to end your meal, the tres leches cake is perfect - not too sweet and not too wet, it's the best version I've ever had.
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Public - 2 years ago
reviewed 2 years ago